Kentucky State University

Major

Agriculture, Food and Environment

Institution 24-25

Kentucky State University

KY House District #

56

KY Senate District #

38

Department

Agriculture and Natural Resources

Abstract

Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat.

Rhiana Lee*, Olusoji Ayoola, Changzheng Wang

College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601

Deboned Asian carp meat can be used to make a jerky product to increase its marketability. The objective of this study was to determine the effect of sucrose addition on the drying rate and the water activity of the final product. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery. The deboned meat was divided into three equal portions and mixed thoroughly with a spice mixture plus sucrose at 5%, 7.5% or 10% of the weight of the deboned Asian carp meat. The meat was filled into a jerky maker, which was squeezed manually to produce 4 mm thick and 5 cm wide strips directly onto the drying tray of a food dehydrator. The strips were dried in the food dehydrator at 145 F and the weight of the strips was measured every 30 minutes and the water activity of the jerky produced was determined with a Pawkit water activity analyzer. After 5 hours of drying, the product lost over 47% to 55% of its initial weight with water activity at 0.59 to 0.69. Addition of more sucrose resulted in less weight loss from the initial weight. These results suggest that sucrose improved moisture retention and the texture of jerky prepared from deboned Asian carp meat.

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Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat

Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat.

Rhiana Lee*, Olusoji Ayoola, Changzheng Wang

College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601

Deboned Asian carp meat can be used to make a jerky product to increase its marketability. The objective of this study was to determine the effect of sucrose addition on the drying rate and the water activity of the final product. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery. The deboned meat was divided into three equal portions and mixed thoroughly with a spice mixture plus sucrose at 5%, 7.5% or 10% of the weight of the deboned Asian carp meat. The meat was filled into a jerky maker, which was squeezed manually to produce 4 mm thick and 5 cm wide strips directly onto the drying tray of a food dehydrator. The strips were dried in the food dehydrator at 145 F and the weight of the strips was measured every 30 minutes and the water activity of the jerky produced was determined with a Pawkit water activity analyzer. After 5 hours of drying, the product lost over 47% to 55% of its initial weight with water activity at 0.59 to 0.69. Addition of more sucrose resulted in less weight loss from the initial weight. These results suggest that sucrose improved moisture retention and the texture of jerky prepared from deboned Asian carp meat.

 

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